Honey Lavender Pasteis de Nata
A delightful twist on the classic Portuguese treat, infused with the soothing flavors of honey and lavender.
Ingredients
- 1 roll of store-bought puff pastry thawed
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup honey
- 3 tablespoons all-purpose flour
- 2 large egg yolks
- 1 teaspoon dried lavender buds culinary grade
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the Lavender Infused Milk: In a small saucepan, combine the milk, heavy cream, and lavender buds. Heat over medium heat until it just begins to simmer. Once simmering, remove from heat, cover, and let it steep for 30 minutes.
- Make the Sugar and Flour Mixture: While the milk is steeping, in a separate medium bowl, whisk together the sugar and flour until well combined.
- Temper the Egg Yolks: In another bowl, whisk the egg yolks lightly. Slowly drizzle a few tablespoons of the warm lavender-infused milk mixture into the egg yolks, whisking constantly. Repeat this process with a few more tablespoons of the warm milk mixture.
- Combine Custard Ingredients: Strain the lavender-infused milk mixture through a fine-mesh sieve into the bowl with the sugar and flour mixture. Whisk everything together until smooth. Then, gradually whisk in the tempered egg yolks until fully combined and the mixture is silky. Stir in the honey, vanilla extract, and a pinch of salt.
- Cook the Custard: Pour the custard mixture back into the saucepan. Cook over medium-low heat, stirring constantly with a spatula or whisk. Cook until the custard thickens enough to coat the back of a spoon.
- Prepare the Puff Pastry: Preheat your oven to 425°F (220°C). Lightly grease a muffin tin. On a lightly floured surface, unfold the puff pastry sheet. Roll it out slightly thinner if desired. Using a 4-inch round cookie cutter or a knife, cut out circles from the puff pastry.
- Assemble the Pasteis de Nata: Gently press each pastry circle into the muffin tin cups, shaping it to fit the bottom and sides.
- Fill with Custard and Bake: Spoon the warm custard into each pastry cup, filling them about ¾ full. Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and the custard is set with some dark caramelized spots on top.
- Cool and Serve: Remove the Honey Lavender Pasteis de Nata from the oven and let them cool in the muffin tin for a few minutes before gently transferring them to a wire rack to cool slightly more. They are best served warm.